Cream of Mushroom Soup
Winter is the soup season and I am a huge fan of homemade soups. Make this tasty Cream of Mushroom Soup for your next gathering, everyone will love it!
Yield: Serves 3-4
- 500 g white mushrooms, cleaned and quartered
- 3 garlic cloves, finely chopped
- 1/2 tablespoon chopped fresh thyme
- 1 1/2 cups chicken broth or vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 cups heavy cream 35%
- 1 1/2 tablespoons flour
- 1/3 cup cold milk
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 1 bay leaf
- salt & pepper to taste
In a food processor, coarsely chop the mushrooms.
Heat oil and butter in a small pot over medium heat. Add the garlic and lightly saute, about 1 minute. Add mushrooms, thyme and Worcestershire sauce, saute uncovered until the liquid that is released from the mushrooms disappears, about 10-15 minutes.
Add the chicken broth (or vegetable broth), bay leaf, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes, stirring occasionally.
Dissolve the flour in cold milk and add to the soup. Simmer for 10-13 minutes. Add the heavy cream and stir. Taste and adjust seasoning. Sprinkle with parsley and serve.
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